Easy Roasted Pepper Pasta Recipe
Perfect for batch cooking, this roasted pepper and garlic pasta dish can be doubled up in portions or frozen. The sauce can be whipped up and popped into freezer bags for evenings where you’re not sure what to cook. Simply heat until creamy and smooth and stir in with cooked pasta. Delicious!
Let’s Get Into The Recipe
Garlic- I’ve kept the skins on for this recipe as it helps prevent the garlic cloves from burning in the pan when roasting. You can peel them off before adding to the blender but it works just as well with the skin kept on.
Peppers- I’ve used bell peppers for this recipe however it will also work for romano peppers.
Dried Herbs- I’ve used a mix of dried basil, thyme, rosemary and sage as these work beautifully together. It can be adapted to what you have in your cupboards but just remember you want around 2 tbsp of herbs to make sure the flavour comes through.
Vegan Mozzarella- This isn’t an essential ingredient but if you want a cheesy pasta, add a good handful (around 80g) to make this the ultimate comfort food. If you’re a nutritional yeast lover, simply swap the mozzarella for around 1tbsp of nutritional yeast instead.
Vegan Creme Fraiche- I used a vegan creme fraiche (oatly) however you can use vegan single cream. Note it’ll be a little thinner in texture. You can always thicken it by adding a handful of cashew nuts.
Salt & Pepper- Don’t forget to season generously with salt and pepper. Pasta loves nothing more than these two ingredients so don’t scrimp! I season the water to boil the pasta as well as the veg before roasting, and then another pinch to the sauce for good measure.
Roasted Pepper & Garlic Pasta
Easy and delicious roasted pepper and garlic pasta dish. Just a few key ingredients to make this, and perfect for batch cooking. The sauce can be made in advance and frozen for evenings where you can't be bothered to cook.
- 2 bell peppers
- 1 red onion
- 3 cloves garlic skin on
- 1 tbsp olive oil
- 125 ml plant based milk
- 150 ml vegan creme fraiche sub for vegan single cream *will be thinner in texture
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried thyme
- Large pinch salt & pepper
- 1 tbsp olive oil to add to the blender
- Handful of vegan mozzarella optional
- 5-6 Tendetstem
Roughly chop the peppers and quarter the onion, add to a tray with 1 tbsp olive oil, the dried herbs and garlic cloves to roast for 40-45 mins at 180°C
Add approx 200g dried pasta (enough to serve 4) to a pot of boiling water, and cook until al dente. Add the tenderstem to a steaming rack above the pasta, or simply add to the pot with the boiling pasta for the last 5 minutes of cooking
Once the veg is cooked, add to a blender along with the oat milk, creme fraiche, olive oil, salt and pepper and blitz until smooth
Drain the pasta (saving a bit of water) then mix together with the pasta sauce, on a low heat, adding in the mozzarella (optional ingredient). taste test adding a little more dried basil if needed
Add the tenderstem on top, sprinkle another pinch of salt and black pepper over the top and enjoy!
Swap vegan cheese for 1 tbsp nutritional yeast
If you want this extra thick, sub the plant based milk for 125ml of more vegan single cream
You can use fresh pasta, just follow the cooking instructions as it'll need less time boiling
Easiest Vegan Tomato Pasta Recipe
This recipe is perfect for batch cooking for lunch time, made in less than 20 minutes and vegan friendly. It’s so simple, you can adapt it to fit whatever veggies you have in your fridge but the main ingredients are tinned tomatoes, pasta, garlic and oregano.
Tinned Tomatoes – Using tinned tomatoes helps keep this recipe simple, cheap and easy to make all year round. You can swap for fresh tomatoes if you’re lucky enough to have around 500g and they’re in season.
Garlic- I’ve used 3-4 cloves in this recipe however depending on how strong you like it, feel free to add another for a really punchy dish.
Oregano, Basil & Thyme- These dried herbs are always knocking around in my cupboard, ready for soups and pasta dishes like this. I’ve used the same measurement of oregano to bail with a pinch of thyme.
15 Minute Tomato Pasta
For those nights where you're in a hurry, don't have many ingredients in and just need some comfort food. Perfect for batch cooking for those lunch boxes too. You can swap the veggies to suit whatever you have in your cupboards / fridge.
- 1 red onion
- 3 cloves garlic
- 1 courgette
- 1 small broccoli head
- 400 g tinned tomatoes
- large portions of pasta to serve 2
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp sage
- Large pinch salt & pepper
- 1 cup of pasta water added at the end
- 100 g spinach
Pop the kettle on, pour the boiling water into a pot then add the pasta to boil straight away
Fry off the chopped onion for a 3-4 minutes before adding the chopped garlic, courgette and broccoli
After another 3-4 minutes of frying add the tinned tomatoes and season with the basil, oregano and sage
Once it's bubbled for a further 2 minutes, add a cup full of the pasta water and add to the pan and keep on a high heat until the pasta is ready
Drain the rest of the pasta, throw it in the pan with the tomato sauce, add the spinach, give it a stir & season generously with salt and pepper
Top with breadcrumbs or vegan Parmesan if you’re feeling fancy!
If you like this recipe why not try my Cheesy Pasta Recipe
The Cheesiest Vegan Pasta Recipe
This has to be one of the most indulgent cheesy recipe yet. Using vegan cheese instead of traditional, it’s the closest thing to mac and cheese you’ll find. Keeping the recipe super simple, this cheesy pasta will hopefully become a staple in your cupboard.
Vegan Cheese – For this recipe I’ve used a vegan cheddar (Violife) which you can find either grated or sold as a block cheese. It’s one of the most available products to find here in the U.K but please feel free to use which ever product if your personal favourite.
Olive Oil – Using a good quality olive oil is key with this. It acts as a fat and really helps create that silky smooth texture for the pasta to bubble away and absorb.
Smoked Paprika – Smoked paprika is such a key ingredient within most of my dishes. The beautiful smoked flavour really compliments the cheese and just gives a little bit of depth the the dish.
Cornflour- This ingredient is gluten free and acts as a thickener to the sauce. It’s a great ingredient to have for soups, stocks and sauces such as this one. It really helps bind the ingredients together and create a thicker texture.
Nutritional Yeast- This is an optional ingredient, so don’t worry if you don’t have it to hand. It’s a brilliant ingredient that adds a slightly cheesy taste to dishes. I use it within pesto recipes (find here)
Truffle Oil- Now this brings the dish to another level. Truffle is a type of fungus (think along the mushroom line) which has a really distinct taste. It adds a gorgeous flavour to dishes, especially vegan dishes when trying to inject a little umami and flavour.
Cheesy Vegan Pasta
Plant based cheesy pasta recipe. Made using vegan cheese, this is so rich in texture and flavour. The closest thing to macaroni cheese flavour since going vegan. Swap out the pasta for macaroni to make the traditional dish.
For the sauce
- 75 ml olive oil ½ cup
- 400 ml oat milk just less than 2 cups
- ¼ cup nutritional yeast optional, not required
- 1 tbsp truffle oil
- 4 cloves garlic substitute for 1 ½ tsp garlic powder
- ¼ tsp cracked black pepper
- ½ tsp salt
- 1 tsp smoked paprika
- ¼ tsp dijon mustard
- 2 tbsp cornflour
- 100 g grated vegan cheese 1 cup
- 4 brussels sprouts optional
- 12 clove minced garlic
- pinch of salt
Bring the pasta to boil in a pot of water with a pinch of salt
*options for the garlic* you can finely chop and fry the garlic before adding to the sauce, or just add the whole cloves to the sauce to infuse with the flavour and remove after a few minutes before adding to the pasta.
Either using a whisk or a blender, add all of the ingredients to make the sauce (apart from the vegan cheese) and mix until smooth
Add the sauce mix to a pot and place on a low - medium heat, adding the grated vegan cheese until melted - careful not to bring to a simmer
Drain off the cooked pasta then add the cheese sauce and mix until coated
Peel off the leaves from the brussels sprouts then add to a pan with a ½ tsp olive oil, the minced garlic and salt and fry for around 5 minutes then add to the top of the pasta
Add a drizzle of truffle oil to make this the most indulgent dish yet!